Josip Juraj Strossmayer University of OsijekFACULTY OF FOOD TECHNOLOGY

Lower level organizational units

Department of Food and Nutrition Research

Place

Osijek

State

Croatia

Scientific field, discipline, subdiscipline

BIOTECHNICAL SCIENCESFood TechnologyFood Safety and Quality

Study programme type

university

Study level

graduate

Study programme

Food Technology and Process Engineering

Academic title abbreviation

dipl. ing.

Genre

master's thesis

Language

Croatian

Defense date

2009-12-22

Parallel abstract (English)

Iron deficiency is the most common nutritional disorder in the world to which children and women are more exposed. It is associated with an increased risk of various diseases and increased mortality. The aim of this study was to determine the iron content in different types of bakery products and their importance for iron dietary intake. Twenty samples of different bakery products were analyzed by rapid spectroscopic method for iron determination. Recommendations for daily iron intake (RDA) are 8 mg for men and 18 mg for women, and according to the Statistical Yearbook, consumption of bread and bakery products in Croatia for year 2007 was
217.67 g of bread consumed daily. The lowest content of iron, 0.48 mg/ per 100 g of sample was found in semi white bread, whose average daily consumption can satisfy 5.78 to 13.00% RDA. Graham type of products had the highest amount of iron, 2.34 mg/ per 100 g of sample, which can provide iron intake from 28.28 to 63.63% RDA with average daily bread consumption. Considering all the results, it is concluded that average consumption of analysed types of bread can have great impact on dietary iron intake.